Baked Mexican Rice Casserole | Dinner
You can get this quick and spicy side dish into the oven in just a few
minutes. It doesn’t get easier to heat up a weeknight!
1 (15-ounce) can black beans
3/4 cup salsa
2 teaspoons chili powder
1 teaspoon cumin
1/2 cup corn kernels
2 cups rice, cooked
1/3 cup sliced black olives
1/2 cup grated vegan cheese (optional)
1. Preheat oven to 350°F.
2. Combine the beans, salsa, chili powder, and cumin in a large pot over
low heat, and partially mash beans with a large fork.
3. Remove from heat and stir in corn and rice. Transfer to a casserole
4. Top with sliced olives and vegan cheese if desired and bake for 20